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If you missed the 17th Annual EGGtoberfest here are the highlights Click Here
hey Guys !!
Yeah I havent been around this site much as I do use the facebook page a bit more as it is just a bit easier of a format for me .
I do speak with @totn often and we go for lunch a few times a month.
Things are good .
hopefully soon …
I picked some up near my house ..... if you are ever near Toronto I can spare you some .
I have heard Williams & Sonoma carry it for a lot of money ..... but also ask you local butcher .
Mine usually just puts some in baggie fro me.…
first off ... amazing kitchen !!
I am looking at the led lights you have . The black track lights ... Are they made for outdoor ?
I am looking to light my outside and like the look of those .
thanks for the help
not sure if you saw my post from a couple days ago but i had a brisket done way to early . 12 hours actually .
I am not sure why my 15 lb brisket was done in 12 hours ( cooked at 225 ) but it was .
I kept it in the egg ( at 150 ) for 10 hours and…
I pulled the brisket off at 7 am .
Served it at 7:30 this eve and it was one of the best briskest I have ever cooked .
For the 12 hours it was off I wrapped it and had the egg stable at 150 . At 4 o'clock I added liquid to the brisket an wrapped …
Thanks @smokeypitt I have it wrapped and in a cooler and towels right now . I am going to stabilze the egg to 150 ( with temp controller ) and leave it in there and hope for the best .
I will keep a probe in the meat to monitor .